Smoked Beef Shank

Instructions

1. Preheat the pellet grill to 225°.
2. Mix the salt, pepper, garlic, and onion powder together and sprinkle evenly over the entire beef shank.
3. Place beef shank into a cake pan and put it on your smoker. Smoke for 4-5 hours.
4. Remove beef shank from the grill and place it into a large roasting pan. Add in the beef stock, wine, bay leaf, and pearl onions. We cooked it standing up on end, but you could also lay it down if space necessitates it.
5. Cover with the lid or a foil tent if the lid won’t close all the way. (Since the pot is covered, there won't be anymore benefit from cooking on the grill. If you'd rather, you can move this part to the oven. If you don't want to heat up your house, you can keep it on the grill.)
6. Place back on the grill for 1 1/2 hours at 325°. Check for tenderness. It won't be fall-apart tender at this point, but you should be able to stick a fork in it pretty easily.
7. Add the carrots and potatoes to the pan.
8. Cover and cook for another 1 1/2 hours at 325.
9. Check the beef and vegetables. All should be fork tender.
10. If desired, remove all the meat and vegetables from the pot and bring the braising liquid to a simmer. Mix together the cornstarch slurry and slowly drizzle into the simmering broth, whisking while adding. Add and stir until the mixture is as thick as you'd prefer. (You may not need the entire slurry mixture, or if you like it thick you may need a little extra.)